RISOTTO  PESCATORE   [ S E R V E S    F O U R  -  S I X ]

RISOTTO

• Arborio rice - 1 lb.
• Parmesan - 1 cup
• Saffron - 2 pinches
• Onion chopped fine - 1/2
• White wine - 1 cup
• Butter - 2 tablespoons
• Chicken stock (at boiling temperature) - 5 cups

Roast onion in pan w/1 T. butter until blonde. Put in arborio and roast for 4 minutes. Add wine, stir. Add stock 1 Cup at a time, stirring constantly letting liquid absorb. Stir in saffron.

Complete cooking time for risotto is about 20 minutes, when arborio has completely absorbed broth and is not crunchy. Finally, stir in parmesan and last T. butter. until "mantecata" when rice has emulsified with butter and cheese.

SAUCE

• Mussels - 1 lbs.
• Clams - 1/2 lb.
• Shrimp - 1/2 lb.
• Calamari, cleaned - 1/4 lb.
• White wine - 1 cup
• Olive oil 1/2 cup
• Tomato sauce - 1/2 cup
• Garlic - 2 teaspoons
• Parsley to garnish

Roast garlic in pan with oil until blonde. Add mussels and clams with wine, and continue roasting. When they've opened, add shrimp and calamari and continue cooking and stirring until done. Add tomato sauce; stir and let simmer a few minutes. Plate by pouring on top of risotto and garnish with parsley.